Tuesday, January 18, 2011

Creamy Green Chili Chicken Enchiladas

Whenever my mom makes enchiladas, she makes my brother do the "enchilada dance." Imagine a 6'3", 120 pound special needs kid dancing around in his rather spastic way and giggle a little because he can be so stinking funny and he'll do just about anything for enchiladas. Now, I'm sure my mom's enchiladas are delicious, but I don't eat them because they have ground beef in them, and I have been participating in a ground beef boycott for many years. Not that I have a political issue with ground beef, but it's yucky, so we don't get along. NO ground beef! But when someone does the enchilada dance, you have to make the enchiladas, so what do you do when you refuse to eat the ground up moos? (Moos are cows, in case you didn't spend your childhood hanging out with little Hubby.) You find a recipe for creamy green chili chicken enchiladas from Mel's Kitchen Cafe. Oh yum. This is my new favorite enchilada recipe! Chicken, green chilies, black beans, and a creamy green chili sauce? Oh yum. Again. You should make this now, because it's amazing. Trust me. And thanks Mel's Kitchen Cafe!

Update: I've been making this recipe for years now and have edited it a bit as I've seen fit. My whole family LOVES this dish. The 4-year-old and the 1-year-old scarf this down. It's delicious. I really love to serve it with a light salad and some Mexican rice. Yum!

In a large nonstick skillet, melt the butter over medium heat. Add the chopped onion and cook for 5-6 minutes until translucent, then add flour and cook for 2 minutes. Slowly whisk in chicken broth and milk. Cook until the mixture has thickened, about 2-3 minutes.

Remove the skillet from heat and stir in sour cream and enchilada sauce. Spray a 4-quart (or 15x10 inch) baking dish with cooking spray. Spread about 1 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken mixture.

Top with a small handful of cheese. Save about 1 cup of cheese for the top of the enchiladas. Roll the tortilla up and place it seam side down in the baking dish. Continue filling the enchiladas until the dish is full. You might have some leftover filling, which is good with tortilla chips! Pour the white sauce over the top of the enchiladas.

Top with remaining cheese and bake for 30 minutes until hot and bubbling. Broil for a few minutes to brown up the cheese. Sprinkle fresh cilantro over the top and serve. Enjoy!

About Me

One wife's adventures in the kitchen, from family recipes and comfort food to more ambitious fare, including a foray into French cuisine. I hope you enjoy following my efforts, trying my successful recipes, and laughing with me over my failures. This kitchen adventure is one that I love to partake in and share, so join me on my path to learning how to cook!